One-Pot Indian Coconut Chicken & Veggie Curry
with Baby Spinach & Flatbreads
Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
2 clove
garlic
1 packet
chicken thigh
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
Instructions
• Cut carrot into half-moons. Thinly slice celery. Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot, and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil.
Little cooks: Kids can help by measuring the ingredients.
• Reduce heat to medium-low, then simmer, until veggies are tender and chicken is cooked through, 5-8 minutes. • When the chicken has 3 minutes remaining, add baby spinach leaves and cook until just wilted. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Indian coconut chicken and veggie curry between bowls. • Serve with flatbreads. Enjoy!